Olga's Kitchen General Manager

Overall responsibility for directing the daily operations of the restaurant. Ensures compliance with company standards in all areas of operation including product preparation and delivery, guest service, maintenance, inventory management, recruitment, training and development of TEAM, and all financial accountabilities, executed through the One Best Way Systems. Embodies & role models the TSFR Roadmap.

Our People

• Determine hiring needs: recruit, interview and hire the best candidates for the best positions.

• Creation & execution of the Quarterly Business Plan

• Leads orientation process for all new employees utilizing the onboarding folder.

• Oversee the training of new employees and ensure that Kitchen Sync is executed appropriately, completion of the observation checklist to validate all new hires.

• Objectively evaluate employees to determine coaching needs.

• Conduct coaching sessions with subordinate managers, supervisors, and team members.

• Enthusiastically supervise, develop, train, and coach leaders and TEAM Members.

• Validation of completed schedules to meet business needs within budgeted guidelines and posted on time.

• Ensure that all State, Federal, Local, and workplace safety, compliance postings are in place and adhered

• Administers disciplinary process with appropriate partnership.

• Conducts performance reviews

Food and Beverage

• Ensures that operation consistently produces outstanding food and beverage.

• Depth of knowledge & execution of our menu, recipes, production procedures, portioning & food and safety standards.

• Ensures inventory is validated and completed with integrity.

 • Ensure shift prep and set up are completed in a timely manner.

• Ensure all menu items are made according to recipe and presented correctly.

Delights Our Guests

• Positively communicates and interacts with guests, supervisors, managers, staff and support center.

• Utilize the Rewards Program as opportunities to improve the guest experience.

• Interact with guest to enhance the total experience and respond to guest comments and criticism with a positive attitude, utilizing the BLAST technique.

Operations / Administration

• Executes and oversees the execution of all One Best Way Systems at a high level & with integrity.

• Maintain accurate and organized paperwork

• Ensures locations meet all Clean & Safe & Brand Standards through the execution of daily checklists.

• Attends, participates in, and facilitates meetings at various levels

Asset Protection

• Ensures maintenance of equipment, facility, and grounds.

• Follow cash handling and deposit procedures.

• Complete guest and employee incident/accident reports in a timely manner.

• Adhere to Security Procedures as outlined in the Crisis Manual.

Financial

• Controls profit and loss by reviewing financial reports and taking appropriate action to improve.

• Reports weekly numbers to leadership accurately and within allotted time.

• In-depth knowledge of P&L & budget.

• Full ownership of the financial results of the restaurant.

Other

• The General Manager may be asked to perform other duties as necessary in order to maintain the efficiency, productivity, and profitability of the business.

Education / Experience

Education/Certification:

Bachelor’s degree in hospitality or business preferred. Serve Safe.

Required Knowledge:

Quality Service and Operational Food Service.

Experience Required:

3-5 years.

Skills/Abilities:

• Multi -tasking

• High degree of stress tolerance

• Able to adjust to change quickly

• Self-motivated and disciplined

 • Accountable and goal oriented

Physical and Mental Requirements

Finger Dexterity:

Using primarily the fingers to make small movements such as typing, picking up small objects, or pinching fingers together.

Talking:

Especially where one must frequently convey detailed or important instructions or ideas accurately, loudly or quickly.

Hearing:

Able to hear average or normal conversations and receive ordinary information.

Repetitive Motions:

Movements frequently and regularly required using the wrists, hands and/or fingers.

Visual:

Average, ordinary, visual acuity necessary to prepare or inspect documents or products, or operate machinery.

Reasoning Ability:

Ability to apply common sense, understanding to carry out detailed but uninvolved instructions and to deal with problems involving a few variables.

Mathematics Ability:

Ability to perform very basic math skills including adding, subtracting, multiplying and dividing two digit numbers, to perform the four basic arithmetic operations with money; to perform operations with units such as inch, foot and yard, ounce and pound.

Language Ability:

Ability to read and interpret documents such as contracts, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of Guests or employees of the organization.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

Must be physically able to work at any duty station in the kitchen or service area when needed on a temporary basis and operate cash register as appropriate. Have the ability to stand and walk for approximately 95-100% of shift including the ability to bend, reach and lift. May be required to lift objects up to 50 pounds.

Specific vision abilities required by this position include close vision and the ability to adjust focus.

Psychological Demands:

 The mental demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

While performing the duties of this position, the employee is frequently required to work in a TEAM environment, handle a fast-paced environment and be flexible and willing to accept change. Must also have the ability to communicate with others, both verbally and in writing.

Work Environment:

The work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions as long as it would not create undue hardship.

On occasion, to perform the work it may be necessary to travel in an automobile to other locations in the field either alone or accompanied by a co-worker.

TEAM Schostak Family Restaurants reserves the right to change, amend, add, delete and otherwise assign any and all duties, responsibilities, and position titles as it deems necessary to meet the needs of its business.